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The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the He...
by , Alex LaGory

Language

English

Pages

400

Publication Date

March 17, 2016

Product Description
Customer Reviews
<DIV><B>2016 Silver Nautilus Book Award Winner </B><BR /><BR /> Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!).<BR /><BR /> “This is the one go-to resource for all things kombucha.”<BR /> — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s <I>Bizarre Foods </I></DIV>
Red Famine: Stalin's War on Ukraine
by Anne Applebaum

Language

English

Pages

496

Publication Date

October 10, 2017

Product Description
Customer Reviews
<b>AN <i>ECONOMIST</i> BEST BOOK OF THE YEAR<br /><br />From the author of the Pulitzer Prize-winning <i>Gulag</i> and the National Book Award finalist <i>Iron Curtain</i>, a revelatory history of one of Stalin's greatest crimes—the consequences of which still resonate today</b><br /><br />In 1929 Stalin launched his policy of agricultural collectivization—in effect a second Russian revolution—which forced millions of peasants off their land and onto collective farms. The result was a catastrophic famine, the most lethal in European history. At least five million people died between 1931 and 1933 in the USSR. But instead of sending relief the Soviet state made use of the catastrophe to rid itself of a political problem. In <i>Red Famine</i>, Anne Applebaum argues that more than three million of those dead were Ukrainians who perished not because they were accidental victims of a bad policy but because the state deliberately set out to kill them.<br /><br />Applebaum proves what has long been suspected: after a series of rebellions unsettled the province, Stalin set out to destroy the Ukrainian peasantry. The state sealed the republic’s borders and seized all available food. Starvation set in rapidly, and people ate anything: grass, tree bark, dogs, corpses. In some cases, they killed one another for food. Devastating and definitive, <i>Red Famine</i> captures the horror of ordinary people struggling to survive extraordinary evil.<br /><br />Today, Russia, the successor to the Soviet Union, has placed Ukrainian independence in its sights once more. Applebaum’s compulsively readable narrative recalls one of the worst crimes of the twentieth century, and shows how it may foreshadow a new threat to the political order in the twenty-first.
Guns, Germs, and Steel: The Fates of Human Societies
by Jared Diamond

Language

English

Pages

528

Publication Date

March 07, 2017

Product Description
Customer Reviews
<p>"Fascinating.... Lays a foundation for understanding human history."—Bill Gates</p><br />In this "artful, informative, and delightful" (William H. McNeill, <em>New York Review of Books</em>) book, Jared Diamond convincingly argues that geographical and environmental factors shaped the modern world. Societies that had had a head start in food production advanced beyond the hunter-gatherer stage, and then developed religion --as well as nasty germs and potent weapons of war --and adventured on sea and land to conquer and decimate preliterate cultures. A major advance in our understanding of human societies, <em>Guns, Germs, and Steel</em> chronicles the way that the modern world came to be and stunningly dismantles racially based theories of human history. Winner of the Pulitzer Prize, the Phi Beta Kappa Award in Science, the Rhone-Poulenc Prize, and the Commonwealth club of California's Gold Medal.
Against the Grain: A Deep History of the Earliest States
by James C. Scott

Language

English

Pages

335

Publication Date

August 22, 2017

Product Description
Customer Reviews
<DIV><B>An account of all the new and surprising evidence now available for the beginnings of the earliest civilizations that contradict the standard narrative</B><BR /><BR /> Why did humans abandon hunting and gathering for sedentary communities dependent on livestock and cereal grains, and governed by precursors of today’s states? Most people believe that plant and animal domestication allowed humans, finally, to settle down and form agricultural villages, towns, and states, which made possible civilization, law, public order, and a presumably secure way of living. But archaeological and historical evidence challenges this narrative. The first agrarian states, says James C. Scott, were born of accumulations of domestications: first fire, then plants, livestock, subjects of the state, captives, and finally women in the patriarchal family—all of which can be viewed as a way of gaining control over reproduction.<BR /><BR /> Scott explores why we avoided sedentism and plow agriculture, the advantages of mobile subsistence, the unforeseeable disease epidemics arising from crowding plants, animals, and grain, and why all early states are based on millets and cereal grains and unfree labor. He also discusses the “barbarians” who long evaded state control, as a way of understanding continuing tension between states and nonsubject peoples.</DIV>
Locally Laid: How We Built a Plucky, Industry-changing Egg Farm -...
by Lucie B. Amundsen

Language

English

Pages

317

Publication Date

March 01, 2016

Product Description
Customer Reviews
<b>How a Midwestern family with no agriculture experience went from a few backyard chickens to a full-fledged farm—and discovered why local chicks are better.</b><br /><br />When Lucie Amundsen had a rare night out with her husband, she never imagined what he’d tell her over dinner—that his dream was to quit his office job (with benefits!) and start a commercial-scale pasture-raised egg farm. His entire agricultural experience consisted of raising five backyard hens, none of whom had yet laid a single egg.<br />  <br /> To create this pastured poultry ranch, the couple scrambles to acquire nearly two thousand chickens—all named Lola. These hens, purchased commercially, arrive bereft of basic chicken-y instincts, such as the evening urge to roost. The newbie farmers also deal with their own shortcomings, making for a failed inspection and intense struggles to keep livestock alive (much less laying) during a brutal winter. But with a heavy dose of humor, they learn to negotiate the highly stressed no-man’s-land known as Middle Agriculture. Amundsen sees firsthand how these midsized farms, situated between small-scale operations and mammoth factory farms, are vital to rebuilding America’s local food system.<br />  <br /> With an unexpected passion for this dubious enterprise, Amundsen shares a messy, wry, and entirely educational story of the unforeseen payoffs (and frequent pitfalls) of one couple’s ag adventure—and many, many hours spent wrangling chickens.
Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chut...
by , Christopher Shockey

Language

English

Pages

273

Publication Date

May 30, 2017

Product Description
Customer Reviews
<DIV>The authors of the best-selling <I>Fermented Vegetables</I> are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. </DIV>
The Food Lab: Better Home Cooking Through Science
by J. Kenji López-Alt

Language

English

Pages

962

Publication Date

September 21, 2015

Product Description
Customer Reviews
<p>A <em>New York Times</em> Bestseller<br /><br />Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award<br /><br /><br /><br />"The one book you must have, no matter what you’re planning to cook or where your skill level falls."—<em>New York Times Book Review</em></p><br /><p>Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time?</p><br /><p>As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In <em>The Food Lab</em>, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.</p>
Kiss the Ground: How the Food You Eat Can Reverse Climate Change,...
by Josh Tickell

Language

English

Pages

353

Publication Date

November 14, 2017

Product Description
Customer Reviews
Discover the hidden power soil has to reverse climate change, and how a regenerative farming diet not only delivers us better health and wellness, but also rebuilds our most precious resource--the very ground that feeds us. The story of life in the soil teaches you how clean eating and supporting regenerative farming are recipes for a healthier life and a healthier world. Healing the soil is the path to healing ourselves and the planet.<br /><br /><br />Josh Tickell, one of America's most celebrated documentary filmmakers and director of Fuel, has dedicated most of his life to saving the environment. Now, in <i>Kiss the Ground</i>, he explains an incredible truth: by changing our diets to a soil-nourishing, regenerative agriculture diet, we can reverse global warming, harvest healthy, abundant food, and eliminate the poisonous substances that are harming our children, pets, bodies, and ultimately our planet.<br /><br /><br />Through fascinating and accessible interviews with celebrity chefs, ranchers, farmers, and top scientists, this remarkable book, soon to be a full-length documentary film narrated by Woody Harrelson, will teach you how to become an agent in humanity's single most important and time sensitive mission. Reverse climate change and effectively save the world--all through the choices you make in how and what to eat.<span> </span>
How To Brew: Everything You Need to Know to Brew Great Beer Every...
by John J. Palmer

Language

English

Pages

600

Publication Date

May 23, 2017

Product Description
Customer Reviews
<span><span>Fully revised and expanded, How to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you’re a seasoned homebrewer working with all-grain batches, this book has something for you. Palmer adeptly covers the full range of brewing possibilities—accurately, clearly and simply. From ingredients and methods to recipes and equipment, this book is loaded with valuable information for any stage brewer.</span></span>
How to Speak Chicken: Why Your Chickens Do What They Do & Say Wha...
by Melissa Caughey

Language

English

Pages

145

Publication Date

November 28, 2017

Product Description
Customer Reviews
<DIV>Best-selling author Melissa Caughey knows that backyard chickens are like any favorite pet — fun to spend time with and fascinating to observe. Her hours among the flock have resulted in this quirky, irresistible guide packed with firsthand insights into how chickens communicate and interact, use their senses to understand the world around them, and establish pecking order and roles within the flock. Combining her up-close observations with scientific findings and interviews with other chicken enthusiasts, Caughey answers unexpected questions such as <I>Do chickens have names for each other? </I><I>How do their eyes work?</I> and <I>How do chickens learn?</I></DIV>

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